Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Rowse Honey Glazed Rustic Lamb Roast…
Honey Glazed Rustic Lamb Roast

Rowse Honey Glazed Rustic Lamb Roast

Brought to you by: Rowse
    4 serving

Prep time:

Cook time:

Serves: 4

This must be the easiest roast dinner ever, serve the lamb simply carved with the hot potatoes, onions and fresh tasting salsa verde. There's no need for extra frills. If you're not a fan of anchovies, simply leave them out and season well with salt.
Share recipe


  • 4 tbsp Rowse honey Pure & Natural
  • 300ml white wine
  • 4 bay leaves
  • 4 sprigs fresh rosemary
  • 12 garlic cloves, unpeeled, halved
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1.7 kg shoulder of lamb
  • 4 medium onions
  • 200ml lamb stock
  • 800g Maris piper potatoes, scrubbed, cut into 2cm thick slices
  • 1 small bunch fresh parsley, for the salsa verde
  • 2 tbsp capers, drained, roughly chopped
  • 4 canned anchovies, drained, roughly chopped
  • 2 tbsp olive oil


Step 1

Add two tablespoons of the honey to a large plastic bag, add the wine, bay, rosemary and garlic and a generous sprinkle of salt and pepper and shake the bag to mix. Make small incisions with a knife at intervals over the lamb, add to the bag with the onions then seal the bag tightly and put the bag into a roasting tin. Chill for 3 hours or overnight in the fridge, turning the bag once or twice so that the honey mix flavours both side of the joint.

Step 2

Take the lamb out of the fridge 1 hour before cooking to bring it to room temperature. Lift the bag out of the roasting tin, add the potatoes to the tin then the onions from the marinade, pour the honey mix over and arrange the lamb on top. Pour the stock into the tin, cover with foil and twist over the edges of the tin. Roast in a pre-heated oven 160°C / 325°F / Gas Mark 3 for 2 ½ hours.

Step 3

Remove the foil from the pan, spoon the cooking juices over the lamb, onions and potatoes then drizzle the lamb with the remaining honey. Cook uncovered for 30 minutes until the lamb is a deep golden and the meat is almost falling off the bone.

Step 4

When ready to serve, mix all the salsa verde ingredients together and spoon into a serving bowl. Carve the lamb into thick slices and add to a serving plate or shallow bowl with the potatoes, onions and cooking juices and a spoonful of salsa verde.

Shop the ingredients

You might like